Yield: 4 servings
Measure | Ingredient |
---|---|
¼ cup | Olive oil |
1 \N | Garlic clove, sliced |
½ pounds | Flounder fillets |
\N \N | ;cut in 1/2\" strips |
2 tablespoons | Flat leaf parsley, chopped |
2 tablespoons | Fresh basil, chopped |
¼ cup | White wine |
4 \N | Plum tomatoes, halved |
\N \N | ;seeded, cut in 1/2\" slices |
\N \N | Salt to taste |
\N \N | Freshly ground black pepper |
\N \N | ;to taste |
½ pounds | Spinach spaghetti |
In a large skillet, heat the oil over medium heat. Add the garlic; cook 2 minutes or until garlic is lightly golden.
Add flounder, parsley, and basil. Cook for 2 minutes, stirring gently.
Add wine and tomatoes. Simmer 4 minutes to cook the fish and tomatoes. Season with salt and pepper to taste. Keep warm over low heat.
Cook spaghetti according to package directions. Drain; toss with sauce.
From "What's Cooking with Burt Wolf," by Burt Wolf. New York: Acorn Associates Ltd., 1988. Pg. 32. Posted by Cathy Harned.